Steps

1. In a container, combine Shiro Dashi (White Soy Sauce Base) 3 tbsp, Sesame Oil 1 tbsp, Chinese Chicken Bouillon Powder 1 tsp, Grated Garlic 1 tsp, Vinegar 1 tsp, and Toasted Sesame Seeds 2 tbsp. Mix well.
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2. Bring a pot of water to a boil and add Bean Sprouts 2 bags (400g). Blanch for about 1 minute.
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3. Drain the blanched bean sprouts in a colander, rinse with cold water, and let cool. Squeeze out excess water thoroughly.
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4. Add the squeezed bean sprouts to the prepared seasoning mixture and toss to combine.
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5. Remove the stems from Shiso Leaves 10 leaves, stack them, roll them up, and thinly slice them into shreds. (Tip: If you don't like shiso, you can substitute with finely chopped green onions.)
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6. Mix everything together and let it rest in the refrigerator for 30 minutes to 1 hour to allow the flavors to meld. (Tip: Chilling in the refrigerator helps the flavors to develop and makes it a perfect snack for hot days.)
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7. Soak Glass Noodles 10g in water for 10 minutes until softened. Drain thoroughly.
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8. While the rehydrated glass noodles are still warm, add 1 tbsp of the bean sprout marinade and mix. Let it sit for about 5 minutes to absorb the flavor.
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9. In a bowl, combine Egg 1 and Mayonnaise 1 tsp. Cover with plastic wrap and microwave on 600W for 50 seconds.
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10. After microwaving, stir the egg to break it up and create scrambled egg.
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11. Add 50g of the marinated bean sprouts, the marinated glass noodles, and Peeled Shrimp 30g to the scrambled egg. Mix well.
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12. Season lightly with Salt and Pepper to taste.
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13. Sprinkle with Shredded Chili Peppers if desired.
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14. In a microwave-safe container, combine Ground Chicken 80g and 1 tbsp of the bean sprout marinade.
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15. Lightly season with Salt and Pepper, mix well, cover with plastic wrap, and microwave on 600W for about 1 minute and 15 seconds.
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16. After microwaving, break up the cooked chicken and mix to create ground chicken crumble (soboro).
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17. Serve rice in a bowl and top with the marinated bean sprouts.
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18. On half of the topped bean sprouts, add the prepared ground chicken crumble.
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19. In a microwave-safe container, add Egg 1 and enough Water to cover the egg. Pierce the yolk a few times.
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20. Microwave on 600W for 50 seconds to create a poached egg.
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21. Drain the poached egg and place it in the center of the bowl.
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